Gahori Manxo Bhaja
A rustic and flavorful Assamese pork fry, where tender pieces of pork are pan-fried with onions, ginger, and green chilies. This simple yet incredibly delicious dish from North East India is a true celebration of pork.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Marinate the Pork
- b.Wash the pork pieces thoroughly under running water and pat them completely dry with paper towels.
- c.In a mixing bowl, combine the pork pieces with the turmeric powder and 1 teaspoon of salt. Mix well to ensure each piece is evenly coated.
- d.Set the marinated pork aside for at least 15 minutes to allow the flavors to penetrate.
- 2
Step 2
- a.Sear the Pork
- b.Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it's very hot and just begins to smoke slightly. This helps mellow its pungent flavor.
- c.Carefully add the marinated pork pieces to the hot oil in a single layer, avoiding overcrowding. You may need to do this in batches. Be cautious of splattering oil.
- d.Sear the pork for 8-10 minutes, turning occasionally, until all sides are well-browned. This step is crucial for developing a deep, savory flavor.
- 3
Step 3
- a.Sauté Aromatics
- b.Reduce the heat to medium. Add the sliced onions, crushed ginger, crushed garlic, and slit green chilies to the pan with the pork.
- c.Sauté for 5-7 minutes, stirring frequently, until the onions soften and become translucent, and the raw smell of ginger and garlic disappears.
- d.Mix everything together thoroughly, scraping up any browned bits from the bottom of the pan.
- 4
Step 4
- a.Slow Cook to Tenderize
- b.Pour in 1/2 cup of warm water and add the remaining 1/2 teaspoon of salt. Stir well to combine.
- c.Bring the mixture to a gentle simmer. Once simmering, reduce the heat to the lowest setting, cover the pan with a tight-fitting lid.
- d.Allow the pork to slow cook for 20-25 minutes. The goal is to make the pork fork-tender as the fat renders out. Stir once or twice during this time to prevent sticking.
- 5
Step 5
- a.Final Fry (Bhaja)
- b.After slow cooking, remove the lid. Most of the water should have evaporated. If there's excess liquid, cook on high heat for a few minutes until it reduces.
- c.Increase the heat to medium-high. Fry the tender pork for another 5-8 minutes, stirring continuously.
- d.Continue frying until the pork pieces are a deep brown color and have slightly crispy edges. The rendered fat will coat the pork, giving it a glossy finish.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- c.Let the dish rest for 5 minutes before serving.
- d.Serve hot as a main course with steamed rice and a simple dal, or as an appetizer.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using pork with a good amount of fat, like pork belly or shoulder, is key to a juicy and flavorful dish.
- 2Ensure the mustard oil is heated properly until it's almost smoking. This reduces its raw pungency and brings out its unique flavor.
- 3Don't skip the final frying step (bhaja). This is what gives the dish its characteristic texture and deep, roasted flavor.
- 4For a more authentic flavor, crush the ginger and garlic using a mortar and pestle instead of using a paste.
- 5A heavy-bottomed pan or cast-iron kadai works best as it distributes heat evenly and helps in browning the pork without burning it.
Adapt it for your goals.
With Potatoes
Add 1 large potato, cut into cubes, along with the onions. The potatoes will absorb the pork fat and become incredibly flavorful.
With Bamboo ShootsWith Bamboo Shoots
For a traditional Assamese twist, add 1/4 cup of fermented or fresh bamboo shoots along with the aromatics. This adds a unique tangy and pungent flavor.
Spicier VersionSpicier Version
Add 1-2 pieces of Bhut Jolokia (Ghost Pepper) along with the green chilies for an intense, authentic heat. Use with caution.
With Black PepperWith Black Pepper
Finish the dish with 1 teaspoon of freshly crushed black pepper during the final frying step for a warm, peppery kick.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in B Vitamins
This dish is a good source of B vitamins, especially Thiamine (B1), Niacin (B3), and Vitamin B12, which are crucial for energy metabolism, nervous system health, and red blood cell formation.
Provides Essential Minerals
Pork provides important minerals like iron, which helps prevent anemia, and zinc, which is vital for a healthy immune system and cell growth.
Frequently asked questions
Pork belly or pork shoulder are the best choices. They have a good balance of meat and fat, which is essential for this dish. The fat renders during cooking, making the pork tender, juicy, and flavorful.